30results about How to "Without spoiling the flavor" patented technology

The invention relates to a preparation method of a vitamin A microcapsule nutrition enhancer for a beverage. The method comprises the following steps of: first, preparing vitamin A palmitate and an anti-oxidant into a vitamin A palmitate oil solution containing anti-oxidant in an anaerobic state; then adding sodium caseinate, maltodextrin and white sugar into purified water which has been deoxidized through a thermal spray deoxygenator, and dissolving by heating; mixing dissolved vitamin A palmitate oil and the sodium caseinate solution, emulsifying under an anaerobic condition, and homogenizing 3-5 times; carrying out hot air spray drying on the emulsion to obtain a vitamin A microcapsule. A product prepared by the invention can be used as a nutrition enhancer for a beverage. The product can not be destroyed during beverage processing and will not influence mouthfeel flavor of the beverage; besides the prepared product has good dissolvability and stable quality in beverage, and performance of the product will not change after one year storage.

The invention relates to a method of using carbonated water for preserving raw milk. The method is performed in a system and includes the specific steps of (1) carbonation of water by mixing CO2 gas subjected to purification treatment with water subjected to sterile cooling, so that carbonated water saturated solution is obtained; (2) raw milk pretreatment by means of raw milk degasification, centrifugal raw milk purification and pre-pasteurization; and (3) spraying of the carbonated water to raw milk by spraying the carbonated water in the step (1) into the raw milk in the step (2), and uniformly mixing so that the raw milk prepared by the carbonated water preserving method is obtained. By the method of using the carbonated water for preserving the raw milk, the used carbonated water which is liquid is extremely easily mixed with the raw milk and can be well and uniformly mixed with the raw milk, and the addition quantity of the carbonated water can be flexibly adjusted according to different processing products, so that waste caused by escape of the CO2 gas can be avoided. The method is simple and easy to operate, preserving and processing costs are saved, and production efficiency of enterprises is improved. Additionally, the method is not high in requirements on cooling pressurization and spraying equipment and suitable for popularization of large-scale production of the enterprises.

The invention discloses a method for desorbing isoprothiolane in rice protein through hydrogen peroxide and ethyl alcohol under a neutrality condition. The method comprises the following steps that firstly, treatment through hydrogen peroxide is carried out, wherein the rice protein with the isoprothiolane exceeding the standard and hydrogen peroxide with the mass concentration of 0.5-5% are mixed according to the weight ratio of 1:4-7, the pH is regulated to be 6.5-7.5, stirring treatment is carried out for 1-2 h, filtering is carried out, and filtering residues are obtained; secondly, treatment through ethyl alcohol is carried out, wherein the filtering residues obtained in the first step and an ethyl alcohol solution with the mass concentration higher than 60% are mixed according to the mass ratio of 1:4-7, stirring treatment is carried out for 1.5-2 h at the temperature of 35 DEG C-75 DEG C, filtering is carried out until the moisture is lower than 55%, and filtering residues are obtained; thirdly, post-treatment is carried out, wherein the filtering residues obtained in the second step are washed with water, dried and sterilized, the sterilized materials are smashed, and the rice protein with the isoprothiolane content lower than 10 ppb is obtained. By means of the method, the isoprothiolane desorbing rate can reach higher than 90%, the technology is simple, operation is convenient, and the method is suitable for mass production.

The invention discloses a process for producing mushroom concentrated juice which has the advantages of convenience of production, no enzymic preparation addition, short production cycle, mushroom taste reservation and convenience of conservation. The process comprises the steps of: leaching mushroom handles or refuse parts, filtering, performing centrifugal separation, oscillation filtering and vacuum low-temperature instantaneous concentration, sterilizing the concentrated liquid, and filling, cooling and refrigerating.

Provided is a granular thickening agent with which dispersibility in water is good, aggregation does not occur, viscosity quickly rises, equilibrium viscosity is high, and the flavor of a food or beverage product is not compromised. Also provided are a method for producing the granular thickening agent, and a food or beverage for persons having difficulty chewing and swallowing that uses the granular thickening agent. The method for producing the granular thickening agent comprises: a step for spraying a binder liquid onto a primary starting material, which contains a thickening polysaccharide, to obtain primary granules; and a step for coating the primary granules with at least 85 parts by mass of dextrin per 100 parts by mass of the thickening polysaccharide.

The invention provides a compound biological preservative of food and a preparation method thereof, and relates to food preservation by microorganism. The biological preservative consists of nisin, wood vinegar and distilled water; and each 100 mL of the compound biological preservative of the food comprises 350 to 400 mg of the nisin, 15 to 25 mL of the wood vinegar, and the balance of the distilled water. The preparation method for the compound biological preservative comprises the following steps: mixing 350 to 400 mg of the nisin and 15 to 25 mL of the wood vinegar, and fixing the volume of the mixture to 100 mL by using the distilled water. The compound biological preservative of the food and the preparation method thereof comprehensively utilize the advantages and the characteristics of the nisin and the wood vinegar, and the nisin and the wood vinegar are compounded into the compound biological preservative of the food with oxidation resistance; and the compound biological preservative of the food has synergism, broad-spectrum preservation and the oxidation resistance; therefore, the compound biological preservative overcomes the defect that the prior food compound preservative is added with chemical agents and does not meet the requirement of the biological preservative basically, keeps the roast smoking flavor of the wood vinegar, and does not destroy the prior flavorof the food.

The invention relates to a preparation method for freeze-dried bamboo weevil buccal tablets. The preparation method is characterized by successively comprising the following steps of preprocessing, ultrasonic washing, sterilizing, cooling, traying, quick-freezing, vacuum freeze-drying and tabletting. Through the preparation method provided by the invention, bamboo weevils can be better washed, and at the same time, the preparation method also has a sterilization function; microorganisms contained on limbs of the bamboo weevils can be killed; under the condition that the special flavor of original products is not destroyed, the fresh degree of the freeze-dried bamboo weevil buccal tablets is increased; the quality guarantee period of products is greatly prolonged; the prepared freeze-dried bamboo weevil buccal tablets are rich in nutrition and high in market values, so that the freeze-dried bamboo weevil buccal tablets are especially suitable for people with rheumatic arthralgia.

The invention discloses a process for producing concentrated mushroom powder with simple production, high fragrance, purity and fineness, high production efficiency and low cost. Extraction, filtration, centrifugal separation, vibration filtration, dextrin mixing and vacuum low-temperature instantaneous concentration, and then the concentrated liquid is spray-dried, solid-vapor separation, and the separated shiitake mushroom powder is dried and cooled before packaging.

The invention relates to a hand-shredded bamboo shoot processing method which belongs to the technical field of fast food processing. The processing method comprises the steps of selecting, cleaning, rejecting, oil frying, oil dropping, soaking in a flavoring liquid, packing, etc. By adopting the characteristics that the processing of dried bamboo shoot is not affected by seasons, and the processed method can meet the ready-to-eat requirement of the modern people in the fast-paced life, the nutrients and the original flavor of the dried bamboo shoot are not damaged, and the dried bamboo shootis added with good flavor and taste, which is convenient for storage. The processing method of the invention solves the problems that processing of the dried bamboo shoot in the prior art is troublesome before eating, and is hard to meet the ready-to-eat requirement of the modern people in the fast-paced life, and the existing method for producing the ready-to-eat dried bamboo shoot damages the nutrients and the original flavor of the dried bamboo shoot.

The invention relates to a method for feeding raw milk with nitrogen to preserve raw milk. The specific steps are as follows: using air to prepare nitrogen and purifying the prepared nitrogen for pretreatment; centrifuging raw milk for milk cleaning and pre-pasteurization; using nitrogen to discharge Nitrogen gas is injected into raw milk while oxygen dissolved in raw milk is removed to obtain nitrogen-filled milk. The method for preserving raw milk of the present invention uses nitrogen, which accounts for 78% of the volume of the air, exists in the air in the form of simple substances, is inexhaustible, is a colorless, non-toxic, and tasteless inert gas, and has It is very safe and can be well mixed with raw milk. It can also flexibly adjust the input amount according to different processed products. The method is simple, easy to operate, saves storage and processing costs, and improves the production efficiency of enterprises; In addition, the present invention has low requirements on equipment and is suitable for the promotion of large-scale production in enterprises.

The present invention relates to a preparation method for freeze-dried bamboo weevil health care products, the preparation method is characterized in comprising the following steps in sequence: pretreating, ultrasonic cleaning, sterilizing, cooling, dishing up, quick freezing, vacuum freeze-drying and rolling capsule. The present invention can freshen the freeze-dried bamboo weevil without destroying the flavor of the original products, and greatly prolongs the shelf life of the freeze-dried bamboo weevil health care products. The produced freeze-dried bamboo weevil capsules containing spiral algae are rich in nutrients, has high market value and are especially suitable for people suffering from rheumatic arthralgia syndrome.

A preparation method of freeze-dried bamboo weevils is characterized by comprising the following steps in sequence: pre-treatment, ultrasonic cleaning, sterilizing, cooling, laying of the bamboo weevils on disks, quick freezing, and vacuum freeze-drying. The bamboo weevils are washed clean, and microorganisms on the limbs of the bamboo weevils can be killed through the sterilizing process. In the premise of not destroying the original product flavor, the freshness of the freeze-dried bamboo weevils is enhanced; the shelf life of the products is greatly prolonged; and the prepared freeze-dried bamboo weevils can be well restored, so that the freeze-dried bamboo weevils are especially suitable for patients suffering from wind-damp arthralgia syndromes.